The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
Marcos Edgar Herkenhoff, Carolina Battistini, Ana Beatriz Praia, Bruno César Rossini, Lucilene Delazari dos Santos, Oliver Brödel, Marcus Frohme, Susana Marta Isay Saad
Topics & Concepts
ChemistryFood scienceFermentation starterStreptococcus thermophilusProbioticStarterFlavorFermentationMetabolomeTandem mass spectrometryChromatographyMass spectrometryBacteriaLactic acidMetabolomicsLactobacillusBiologyGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsMeat and Animal Product Quality